MELISSA'S POTATO SALAD

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Make and share this Melissa's Potato Salad recipe from Food.com.

Provided by SueVM

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes, peeled and cubed
1 1/2 teaspoons salt, divided
3 tablespoons pickle juice, plus
1/4 cup finely chopped dill pickle, divided
3 tablespoons yellow mustard
1/4 teaspoon pepper
1/2 teaspoon celery seed
6 tablespoons mayonnaise
1/4 cup sour cream
1/2 small red onion, chopped finely
2 large hard-boiled eggs, peeled and diced

Steps:

  • Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
  • Mix 1 tablespoon pickle juice, chopped pickles, ½ tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.

Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 2.6, Cholesterol 78.7, Sodium 822.4, Carbohydrate 35.7, Fiber 3, Sugar 3, Protein 5.6

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #side-dishes     #eggs-dairy     #potatoes     #vegetables     #easy     #eggs     #3-steps-or-less

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